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Strawberry Pecan Cake

A wonderful triple layer cake. It was my first 3 layer and I love it!"


Cake Ingredients:

1 white cake mix
1 (3 ounce) package strawberry Jell-O gelatin dessert
1 cup vegetable oil
4 large eggs
1 cup angel flake coconut
1/2 cup milk
1 cup frozen strawberries in syrup (32 oz. container equals about 1 cup of strawberries once mashed and strained). Mash and strain thawed strawberries but reserve a cup of the syrup and discard the rest of the syrup.
1 cup pecans, chopped

Cream Cheese Frosting Ingredients:

1/4 cup unsalted butter
1 (8 ounce) package cream cheese (room temp)
1 teaspoon vanilla
3 cups powdered sugar


Cake Directions:

Mix dry cake mix with dry strawberry flavored jello. Add oil, eggs, coconut, and milk; and beat until well blended. Stir in mashed strawberries and pecans. Bake in 3 generously greased and floured 9-inch round layer pans at 350° for 25-35 minutes, or until cake tests done. Brush cooled layers with reserved juice (1-2 tablespoons per layer) and let set for about 15 minutes to allow cake to absorb syrup. I use a Cream Cheese Frosting for this cake (one of my favorite frostings).

Frosting Directions:

In a large bowl, cream 1/4 cup of butter with cream cheese. Add powdered sugar, mixing first by hand until sugar is blended. Then add vanilla and mix with electric mixer until smooth and creamy.

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Nutritional Information
Per Serving

no nutrition information available

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